Awards/Ratings

Robert Parker (Wine Advocate) 90 pts — noted as "decadent, delicious, low acid, medium‑bodied". Wine Spectator 90 pts (holding well, soft and plummy). Neal Martin 89 pts (tertiary, earthy; palate a little attenuated). Falstaff 88 pts (tasting 2010)

Tasting Note

Evolved dark plum, black cherry, coffee, truffle and cedar with jammy, tertiary earthiness. Medium-bodied, silky texture, low acidity and plush fruit — opulent, decadently fruited Pomerol showing mature, savory notes.

Food Pairing

Western: roast lamb, filet mignon, duck à l'orange, beef bourguignon. Asian: Peking duck, char siu, mushroom stir‑fries, miso‑glazed aubergine; also umami dishes like shiitake and soy sauces.

Production Method

Hand‑harvested Merlot; small-batch fermentation in small vats; aged in new and recent oak barriques (~12–18 months); minimal intervention, small production.

Vineyard Info

Tiny estate (c.2.7 ha) owned by the Thienpont family since 1979; extremely low yields and tiny production (c.400–700 cases), prized for rarity and price.